quick fermentation temp question - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > quick fermentation temp question
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Thread Tools
Old 12-07-2008, 02:57 AM   #1
Feedback Score: 0 reviews
Join Date: Oct 2007
Posts: 196
Liked 2 Times on 2 Posts

Default quick fermentation temp question

Hey everyone, brewing a dry stout tomorow, as per jamils recipe in BYO a couple months ago. Its going to be about 1.042 OG and I am using wyeast irish ale yeast.

Jamil says ferment at 65, so I will attempt to hit this target with reasonable accuracy.

I am just wondering what room temperature should be alright to leave this baby in. I assume, based upon my OG and yeast choice that it will heat up about 4 degrees. If I should look for a room/area in my house that is holding aproximately 61 degrees farenheit, would this be correct and safe?

room temp (61) + fermentation heat (4) = Jamils suggested fermentation temp of 65 degrees, no? would the beer heat up more than 4 degrees farenheit?

I have not completed my fermentation chiller yet, and wish to nail this brew...

thanks for the help!

stevecaaster is offline
Reply With Quote
Old 12-07-2008, 03:07 AM   #2
Beer Maniac
Feedback Score: 0 reviews
SenorWanderer's Avatar
Join Date: Aug 2007
Location: Denver
Posts: 592
Liked 3 Times on 3 Posts
Likes Given: 2


sounds about right to me. congratulations if you have a variety of rooms at different temps!! how did you assume you'd warm up 4 degrees?? i've never heard of a formula for predicting how much heat your yeast will produce. seriously, as long as you're in the range you'll be just fine. i think you're over thinking this one just a bit.

SenorWanderer is offline
Reply With Quote
Old 12-07-2008, 03:58 AM   #3
Feedback Score: 0 reviews
Join Date: Sep 2007
Posts: 2,553
Liked 23 Times on 22 Posts


Agreed. I ferment all my brews in my basement (around 63 or so for the year) and haven't had any stuck ferments. Pitch the yeast at around 65 and let it go until its complete, then rack. By the way, have a homebrew somewhere along the way.
avidhomebrewer is offline
Reply With Quote
Old 12-08-2008, 06:18 PM   #4
Feedback Score: 0 reviews
Join Date: Feb 2008
Location: Fort Lauderdale
Posts: 183
Liked 1 Times on 1 Posts


+1 on you should'nt have a problem. Irish Ale is pretty durable yeast. I have used it up to 72 degrees and down to 60 with very little difference in profile. The roasted barley is going to dominate alot anyway. The only difference may be a slightly lengthend primary fermentation, but you won't even notice that if you wait at least a full week to rack.
McSwiggin' is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Quick question about lager and temp. caplucky Beginners Beer Brewing Forum 4 03-27-2009 08:21 PM
A Quick Sparge Water Temp Question. mew General Techniques 14 12-01-2008 09:10 PM
Quick fermentation question abbeyroadhelp Mead Forum 3 08-05-2008 08:18 PM
Quick priming temp question Cregar Bottling/Kegging 1 04-13-2008 08:33 PM
Quick Temp. Question Wild Duk General Techniques 6 04-04-2008 10:46 AM

Forum Jump